Gochujang Chicken Wings - Dan Souza

Dan Souza, executive editor of Cook's Science at America's Test Kitchen, provided this recipe. Gochu-jang or red chili paste is a savory, spicy, and pungent fermented Forean condiment made from red Chili, glutinous rice, fermented soybeans, and salt.  These wings are double fried to make sure they end up really crispy.   Enjoy.

Ingredients

Batter

• 1 Cup All Purpose Flower
• 2 Tbsp. Corn Starch
• 1-½ Cup Water
• 3 Lbs. Wings
• 2 Quarts of Vegetable Oil

Sauce

• 1 Tbsp. Toasted Seseme Oil
• 1 Teas. Minced Ginger
• 1 Teas. Minced Garlic
• ¼ Cup Water
• 3 Tbsp. Sugar
• 3 Tbsp. Gochujang
• 1 Tbsp. Soy Sauce

Procedure

• Mix Flower, Corn Starch and 1-½ Cup water together to create a very light silky batter. Set aside.
• Heat Oil to 350 degrees.
• Dredge ½ of the wings in the batter and shake off.
• Insert wings into oil.  Hold the wings for a few seconds to set the batter before letting go.
• Fry for 7 minutes and set aside on wire rack.
• Cook remaining wings for 7 minutes and set aside.
• Let wings rest for 5 minutes.
• Reheat Oil to 375 degrees.
• Do a second fry with all wings for 7 minutes.
• Let rest for 2 minutes.
• Combine Toasted Seseme Oil, Ginger and Garlic.  Put into microwave for 40-60 second to enhance aroma of ingredients.
• Then, add the ¼ Cup Water, sugar, Gochujang and Soy Sauce and blend entire mixture. 
• Toss wings in Sauce and let rest for 2 minutes before serving.